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The First Step to Fine Chocolate

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Chocolate Cooling Cabinet

Capacity: 5 standard 18" x 26" (46 x 66 cm) pans or racks

Overall Size: 34" wide, 26 1/2" deep, 40" high (86 x 67 x 102 cm)

Temperature Range: 58 degrees to 65 degrees F (14 degrees to 21 degrees C)

Electrical Requirements: Standard 120 volts, AC, 800 watts intermittent. Units can be supplied to meet other electrical requirements.

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Chocolate Cooling Cabinet

Further control over the chocolate production process

Hilliard's Cooling Cabinet is an indispensable accessory in the production of fine chocolates. It provides what most shops lack - precisely controlled temperature and humidity conditions, which assure a rich luster and surface appearance on all chocolate confections, including molds.

Small and compact, Hilliard's Cooling Cabinet can be used in virtually any store or shop.

Speed up the production process considerably

The cabinet, which can accommodate a steady flow of goods produced on any of Hilliard's coaters can easily speed the total production process. Freshly coated chocolates can be cooled, ready for packing, storing or sales within ten minutes. Even large molded pieces can be thoroughly and safely cooled in 20 to 30 minutes.

Parts are covered with a one year warranty.

For more information about the Chocolate Cooling Cabinet from Hilliard's Chocolate System, call (508) 587-3666 or click here to send us an email. Thanks!

National Confectioners Association Retail Confectioners International PCMA an International Association of Confectioners Philadelphia National Candy Gift & Gourmet Show Retail Confectioners Association of Philadelphia NERCA - New England Retail Confectioners Association